LA NARAJA RECIPES

Steps:

• Season the chicken breasts with salt and pepper.
• Heat the olive oil in a large, deep frying pan with a heavy bottom.
• Fry chicken breasts, turning so that they brown on both sides.
• Remove from pan and set aside.
• Dice the carrots and onions or place in a food processor to dice. Put vegetables in the frying pan and brown.
• Add the juices and the white wine.
• Reduce the sauce a bit by simmering for a few minutes.
• Pour the Sauce into a food processor or blender and puree.
• Return the sauce to the frying pan.
• Salt and pepper to taste.
• Note: If you prefer a "chunky" sauce, you do not have to puree.
• Return the chicken to the frying pan of sauce.
• Cover and simmer for 10-15 minutes.
• Place chicken on plates, spooning sauce over each piece.
• Garnish with orange slices. Serve with rice and bread.

Steps:

• Sprinkle chicken with salt, pepper, cinnamon, and cloves.
• In a large skillet brown the chicken in oil over moderately high heat.
• Add garlic and onion
• continue cooking until chicken is brown but not crusted.
• Add orange juice, water, saffron, raisins, and capers.
• Cover and cook over low heat until chicken is tender, about 40 minutes.
• Add almonds 5 minutes before serving.
• remove garlic. Decorate with orange slices.